Feeling Cultured?

I feel like making yogurt...
mostly because we have so many Nancy's containers building up around the house.
We reuse them for many things, but have still hit our tipping point.

Plain Yogurt is simple and healthy, and even some lactose intolerant people can eat it since the process involves the yogurt cultures consuming the lactose in the milk.

Most historical accounts attribute yogurt to the Neolithic peoples of Central Asia around 6000 B.C.. Read more.


If you learn best by reading, check out this site with yogurt making instructions. The technique is slightly different from the video which uses a single pot boiling method.


If you are more visual, check out this video.

I will report back on my experiments. I am sensing homemade fro-yo this Summer...

The Descendants...

Sourdough offspring!

Before.

After.

My personal before/after may not be so wonderful. Wish me luck.

To try this recipe, which is much easier than the Extra Tangy, go here.

The Art of Sourdough. Day 2.

Extra Tangy Continued:

Day 2: Good Morning Dough!

After 5 hours out and 14 hours in fridge.

Step 1: Add remaining ingredients. Flour, salt and sugar. Knead.

Just after kneading.

Step 2: Let it sit for the first rising. Then divide and let rise again.

After 2.5 hours of rising. You can see it doubled!
It will now sit for another 2-4 hours for the second rising.

After 2 hours.

After 2.5 hours. Slits made and ready for oven.

Step 3: Bake it. Hurray!

425 F for 35 minutes.

To try this, go to King Arthur Flour.

The Art of Sourdough. Day 1.

Order Up: Extra Tangy Please...

Step 1: Feed the starter in preparation for Day 1. Add flour and water and let it sit out overnight.

Day 1: Measure 1 cup of "fed" starter to 1 1/2 cups lukewarm water and 3 cups flour. Stir vigorously. Let sit out 4 hours then into the fridge overnight. Refrigeration of the dough causes more acetic acid to form yielding a more tangy taste.

This is the dough just after stirring.